Artichoke with poached egg & Hollandaise sauce

This is a dish I used to cook under head-chef Martin Haddon at the Halycon Hotel. It is about as luxurious as a vegetable gets and I think it deserves a fine plate, a white tablecloth (not like the one in the picture!) and an outrageously good bottle of white wine. Not great for the waist, but great for the soul. It requires effort, but it’s worth it.